|Table of Contents|

Combined Effects of Cinnamon Essential Oil and 1-MCP on Browning and Sensory Quality of Postharvest Lentinus edodes

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年15
Page:
107-112
Research Field:
Publishing date:

Info

Title:
Combined Effects of Cinnamon Essential Oil and 1-MCP on Browning and Sensory Quality of Postharvest Lentinus edodes
Author(s):
LIAN Huan1; WU Yuanyuan2; WEI Dejun3; PENG Yong1; SHI Jingying1; WANG Qingguo1
(1.College of Food Science and Engineering,Shandong Agricultural University,Taian,Shandong 271018；2.Shandong Huimin Qifa Fruit and Vegetable Co.Ltd.,Huimin,Shandong 251700；3.Binzhou Vegetable Production Office,Binzhou,Shandong 256600)
Keywords:
Lentinus edodes; cinnamon essential oil; 1-MCP; browning; sensory quality
PACS:
-
DOI:
10.11937/bfyy.20184390
Abstract:
The effects of 1-MCP,cinnamon essential oil combined with 1-MCP treatment on postharvest browning and quality of Lentinus edodes were studied.The results showed that the sensory quality of untreated Lentinus edodes decreased with the prolongation of storage time.The L* value decreased accompanied by the serious browning during the storage.Moreover,the cap opening degree increased in all different treatments.Compared with the control（untreated）,0.5 mg?L-1 and 10.0 mg?L-1 1-MCP,2.0 mg?L-1 1-MCP treatment showed the best preservation result which was low opening degree,high texture hardness and good color.From the treatment of cinnamon essential oil combined with 1-MCP,the treatment of 5 μL?L-1 cinnamon essential oil combined with 2.0 mg?L-1 of 1-MCP had the best effect on the quality of Lentinus edodes,which delayed the occurrence of browning and cap opening,maintained high L* value,and had the highest sensory score.

References:

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Last Update: 2019-08-19